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Tuesday, December 18, 2012

Sun-Dried Tomato Chicken Artichoke Linguine

Don't tell the Inceptor I licked the wooden spatula, plate, pot, fingers, and just about everything that touched the sun-dried tomatoes.
Serves 6
1 lb dried linguine
100g dried sundried tomatoes (not the jarred oily ones), chopped
1 can drained artichoke hearts
3 filets chicken, nicely grilled and chopped
1/4 cup roasted pumpkin seeds (or other nuts or seeds you find appropriate)
1/2 cup EVOO
1/2 cup heavy cream
1/2 cup dry white wine
1/2 cup grated parmesan
1 handful shredded swiss
1 handful dried basil (I would have used fresh if I had it)
3 large or 5 small garlic cloves
2 Tbsp red pepper flakes
Salt/fresh pepper
1.  Boil a large pot of salted water for the linguine and cook until al dente.
2.  In a heavy based pan, place a little EVOO with the grilled chicken and artichoke hearts.  When it starts to stick, add wine to deglaze.
3.  While all this is happening, blend together the garlic, basil, red pepper flakes, seeds, heavy cream, and EVOO.
4.  Add this blend to the chicken, sun-dried tomatoes, and artichoke along with the shredded swiss.  Heat through, taste, adjust seasoning and add more wine if necessary.  Simmer approximately 5 minutes.
5.  When pasta is al dente, drain and reserve at least 1 cup of the cooking water.
6.  Toss with the mixture and add some of the cooking water for desired creaminess.

Serve with extra parmesan, fresh ground pepper, and red pepper flakes.
I believe there is a heaven for each desire.  
This dish is the embodiment of one of mine.
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